Go ahead, play with your food

It’s been quite the whirlwind since we opened at the end of July. We’ve received lots of great feedback and made many friends. It’s been stressful, exciting, tiring and FUN.

One of the things that’s most fun is, basically, playing with food and drink.

Bar manager Billy Burg also enjoys playing with different spirits, juices, shrubs … you name it … to come up with cocktails that complement the nightly special. Recently, it’s been Billy’s Bloody (heirloom tomato water, horseradish-infused vodka, basil simple syrup and juices) and the Ginger-Basil Cooler with fresh-grated ginger on top. Using fresh and seasonal ingredients, they’ve tasted like summer in a glass.

I designed several of the cocktails on our specialty menu through opening up bottles, sniffing them, imagining flavors together, and just messing around until I came up with something people liked. That’s the origin of the Daisy Jane, Pear Necessities and Rev. Morris on our menu. I also played around with the classic Pimm’s Cup to amp up the flavor without making it overly sweet. It’s all about having fun with flavor.

A lot of our ingredients from both the kitchen and the bar may be unfamiliar, but that’s part of the adventure. Try something new and if you don’t like it, please tell us and we’ll get you something that you like. We want you to be a happy, confident adventurer.

So make sure to try our nightly specials and let us know what you think. It’s all a big experiment. Favorites will be repeated and the most popular may pop up on our regular menu. You, our guests, have the ultimate say.

Joan NeenoLark